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Saturday, November 28, 2015

Twice Baked Sweet Potatoes

This is a new favorite Thanksgiving side dish at my house now! This is like a sweet potato souffle in a sweet potato skin. It is sweet and extra creamy! The little kids especially loved them. It was as if they were eating dessert for dinner! Yay!

4 sweet
potatoes

¼ cup butter

1 (8 ounce)
package cream cheese, softened

¼ cup brown
sugar

1/2 teaspoon cinnamon*

½ teaspoon salt
1 pinch black pepper, or more to taste

Mini Marshmallows

Preheat oven to
400 degrees. Arrange sweet
potatoes on a baking sheet. Lightly poke potatoes 2-3 times with a
knife. Bake in the
preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes.
Cool sweet potatoes until easily handled, 10 to 15 minutes. Slice potatoes in
half lengthwise and scoop insides into a large bowl. Add butter, cream
cheese, brown sugar, salt, and black pepper. Mix using a stand
mixer or hand mixer until smooth and creamy. Spoon mixture back into the sweet potato
skins and top each with marshmallows. Place sweet potatoes back onto the
baking sheet. Bake in the
oven until warmed through and marshmallows are toasted, about 15-20 minutes.

* For an even better taste, substitute Pumpkin Pie Spice for the cinnamon!

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About Me

I'm a Southern Belle who learned to cook at my Mama's knee. I have been cooking since I was 4 years old. I put my heart and soul into cooking food. My food is soul food that is - southern with a twist. ~ Lynn Elliott Vining